CRUST:

1 1/2 c. graham cracker crumbs
3/4 c. finely ground almonds
3/4 c. sugar
1/2 c. melted butter

In medium bowl, combine graham cracker crumbs, nuts and sugar. Add butter, working with hands until mixture binds. Press onto bottom of 10-inch springform pan. Set aside. Preheat oven to 225 degrees.

FILLING:

1 1/2 lbs. cream cheese
1 1/2 c. sugar
1/2 c. sour cream
5 eggs
2 tbsp. lemon juice
1 tsp. vanilla
10 oz. raspberries, pureed
1 (12 oz.) jar raspberry preserves

Combine cream cheese and sugar; mix on high speed of electric mixer for 3 minutes. Add sour cream, eggs, lemon juice, vanilla and raspberries. Mix 1 minute. Pour into crust; bake 2 hours. Let stand 1 hour. Refrigerate 4 hours. Remove spring from form. Spread preserves over cheesecake. Makes 10 servings.